Potato and Cauliflower Burritos
30 minutes or fewer; Vegan; Soy Free
Somehow I missed posting this recipe from the other blog. That happens, when you have SO many recipes posted in various places. Switch out the potatoes with yucca for a different texture. Depending on your heat tolerance, use 1/2 a chipotle pepper or remove the seeds before pulsing. This hits the yum factor!
1 15-oz. can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves of garlic, peeled
2 tsp. canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp. dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato (I used 2-3 small red potatoes since I can find them local), cut into 1/4 inch cubes
3 Tbs. chopped cilantro
4 8-inch flour or whole-wheat tortillas, warmed
1 cup cooked brown rice, warmed
1 cup pepper jack Daiya cheese
1. Pulse tomatoes, chipotle chile, and garlic in food processor until coarse puree forms.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and oregano; saute 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potatoes are tender. Stir in cilantro.
3. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.
Per burrito: 366 cal.; 10 grams prot.; 12 grams fat (<1 gram sat. fat); 55 grams carbs.; 0 mg chol.; 491 mg sod.; 7 gram fiber; 7 grams sugar
Found: Adapted from Vegetarian Times June 2011